A nutty and aromatic quick bread-style cake from a Parisian bakery
Milk Street Bowtie Pistachio-Cardamom Loaf Cake

Pistachio-Cardamom Loaf Cake

1 hour 10 minutes 15 minutes active

Free

We got the best results from grinding the nuts until they were nearly as fine as flour but still had some texture. If you can’t find unsalted pistachios, reduce the salt in the recipe by half. We preferred the clean taste of regular olive oil to butter, but vegetable oil also worked. If you prefer a stronger flavor, use extra-virgin olive oil. Cooling the cake was essential to maintaining the thick consistency of the glaze.

198 grams (1 cup) white sugar
2 teaspoons grated orange zest, plus ¼ cup orange juice (about 1 orange)
185 grams (1⅓ cups) shelled, unsalted pistachios, toasted and cooled
142  grams (1 cup) all-purpose flour, plus more for pan
2 teaspoons baking powder
1½ teaspoons ground cardamom
1 teaspoon kosher salt
4 large eggs
½ cup plus 2 tablespoons plain whole-milk Greek-style yogurt
¼ cup olive oil, plus more for pan
2 teaspoons vanilla extract
85 grams (¾ cup) powdered sugar
Ingredients
  • 198

    grams (1 cup) white sugar

  • 2

    teaspoons grated orange zest, plus ¼ cup orange juice (about 1 orange)

  • 185

    grams (1⅓ cups) shelled, unsalted pistachios, toasted and cooled

  • 142

     grams (1 cup) all-purpose flour, plus more for pan

  • 2

    teaspoons baking powder

  • teaspoons ground cardamom

  • 1

    teaspoon kosher salt

  • 4

    large eggs

  • ½

    cup plus 2 tablespoons plain whole-milk Greek-style yogurt

  • ¼

    cup olive oil, plus more for pan

  • 2

    teaspoons vanilla extract

  • 85

    grams (¾ cup) powdered sugar

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Pistachio-Cardamom Loaf Cake

Get Ready to Cook

1

9-inch loaf

1 hour 10 minutes

15 minutes active

Tip

Don’t skip toasting the pistachios. The differences in flavor and texture were significant between raw and toasted. Toast the nuts at 300ºF until they’re quite fragrant and begin to darken, 10 to 15 minutes.

Ingredients
  • 198

    grams (1 cup) white sugar

  • 2

    teaspoons grated orange zest, plus ¼ cup orange juice (about 1 orange)

  • 185

    grams (1⅓ cups) shelled, unsalted pistachios, toasted and cooled

  • 142

     grams (1 cup) all-purpose flour, plus more for pan

  • 2

    teaspoons baking powder

  • teaspoons ground cardamom

  • 1

    teaspoon kosher salt

  • 4

    large eggs

  • ½

    cup plus 2 tablespoons plain whole-milk Greek-style yogurt

  • ¼

    cup olive oil, plus more for pan

  • 2

    teaspoons vanilla extract

  • 85

    grams (¾ cup) powdered sugar

Step 1 of 4

Coat the pan and process the sugar

198
grams (1 cup) white sugar
2
teaspoons grated orange zest, plus ¼ cup orange juice (about 1 orange)

Heat the oven to 325ºF with a rack in the middle position. Lightly coat a 9-by-5-inch loaf pan with oil and flour. In a food processor, combine the white sugar and orange zest; process until the sugar is damp and fragrant, 5 to 10 seconds. Transfer to a large bowl.

Step 2 of 4

Pulse the pistachios and prepare the sugar mixture

185
​grams (1⅓​ cups) shelled, unsalted pistachios, toasted and cooled​
142
grams (1 cup) all-purpose flour
2
teaspoons baking powder
teaspoons ground cardamom
1
teaspoon kosher salt

Add the pistachios to the processor and pulse until coarse, 8 to 10 pulses. Set aside 2 tablespoons of the nuts for topping. Add the flour, baking powder, cardamom and salt to the processor with the nuts. Process until the nuts are finely ground, about 45 seconds.

Step 3 of 4

Transfer the batter and cook

4
large eggs
½
cup plain whole-milk Greek-style yogurt
¼
cup olive oil
2
teaspoons vanilla extract

To the sugar mixture, whisk in the eggs, ½ cup of yogurt, the oil, orange juice and vanilla. Add the nut-flour mixture and fold until mixed.


Transfer the batter to the prepared pan and bake until golden brown, firm to the touch and a toothpick inserted at the center comes out with moist crumbs, 50 to 55 minutes. Cool in the pan on a wire rack for 15 minutes.


Remove from pan and let cool completely, about 2 hours.

Step 4 of 4

Prepare the yogurt and serve

2
tablespoons plain whole-milk Greek-style yogurt
85
grams (¾ cup) powdered sugar

In a bowl, whisk the remaining yogurt with the powdered sugar until thick and smooth. Spread over the cake. Sprinkle with the reserved nuts. Let set for 10 minutes before serving.

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Done!

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